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Garlicky Tomato Soup

So I’m doing this crazy thing where I only eat blended food for a whole month (A personal challenge, really), I’ve had to make different soups whenever I have a savoury craving which seems to be all the time. I used to have such sweet tooth, but these past few weeks and months, actually, I’ve been craving savoury food a lot more. So what I thought would be a month of smoothies, is turning into some smoothies and a lot of soup. I’m glad I’ve been wanting savoury food though because I was able to make this soup simply because I was craving it.

For some reason this soup came out quite creamy without any sort of cream. My guess is the garlic gave it the creaminess, because roasted garlic is amazing. Fresh out of the blender it has a beautiful creamy texture.

This soup can be made into a pasta sauce too if you just let it thicken in a pot for a while, and if you like thinner soups, then just add some veggie stock or water. And if you like your tomato soup really tangy like I do, just add some lemon or calamansi, for a more Filipino style sauce, just add some coconut sugar!

I made this soup two nights in a row, so I’m listing down 2 different versions for you. It’s so simple that you really can’t go wrong with it.

Instructions:

Air fry or bake the tomatoes and garlic until soft. The skin of the tomatoes should slightly brown. Then set aside and let it cool.

Peel the skin of the tomatoes and place the tomatoes into the blender

Remove garlic cloves and place into the blender.

Place all the remaining ingredients into the blender and blend until smooth. If you’re using a Vitamix, you can just keep blending on HIGH until it’s your desired temperature. If you aren’t using a Vitamix, just place in a pot and heat until it boils.

Serve and Enjoy!

This would pair perfectly with some garlic bread, or even some pasta. You could also top it with croutons.

Hope you like this recipe as much as I do! If you get to make it, do let me know how you like it!